Steps

Hide Images

1

Preheat the oven to 375°F. Spray 18 muffin cups with cooking spray.

2

Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water, and simmer for 4-5 minutes. Set aside.

3

Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 tablespoon of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 tablespoon of taco meat and 1 tablespoon of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat and cheese.

Exchanges:

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

When I first made these Lasagna Cupcakes, I fell in love with their simplicity, tastiness, and hello – cuteness factor! I immediately began thinking of what other savory cupcakes I could make. I have to say, these Taco Cupcakes may be my new favorite, even surpassing my beloved Lasagna Cupcakes.
If you’re new to the whole savory cupcake thing, here’s the scoop; wonton wrappers are used as your ready-to-go "pasta" and are layered in a cupcake tin with all of the fabulous fillings you'd find in a taco. The wonton wrappers bake up quickly and have the perfect chewy, crispy texture.
Let the layering madness begin! While this recipe uses refried beans, you could also use black beans if that’s what you prefer. You can use whatever taco fillings float your boat.
These cupcakes are pre-portioned and an excellent conversation starter. Whether you make these for a party or just for dinner, these taco cupcakes are easy and delicious!